Ingredients
- CAKE BATTER:
- 2 cups flour (I used cake flour)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1/2 cup milk
- 1/4 to1/2 teaspoon lemon extract
- 3 cups fresh whole blueberries
- TOPPING:
- 1/2 cup sugar
- 1/3 cup flour (I used cake flour)
- 1/2 teaspoon ground cardamom or cinnamon
- 1/4 cup butter, chilled and cut in cubes
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Blueberry Buckle
Time: 20 minutes prep, 40 minutes cook
Servings: 12
Directions
- CAKE BATTER:
- Adjust oven rack if needed, to bake cake in middle of oven. Preheat oven to 375 degrees. Butter or spray a 9x9-inch glass baking dish.
- In medium mixing bowl whisk together the flour, baking powder, and salt; set aside.
- In large mixer bowl beat together the butter and sugar on medium speed until well combined. Add the egg, milk and lemon extract and beat well.
- Add the flour mixture and milk alternately to butter mixture in one third increments, mixing after each to incorporate well.
- Gently stir in the blueberries then spread batter into prepared baking dish. Sprinkle the topping (directions follow) evenly over top of cake batter.
- Bake 35-45 minutes (or more if needed) until cake tests done with toothpick and top is lightly golden brown. Cool on wire rack at least 10 minutes before serving.
- TOPPING:
- In small bowl combine the sugar, flour and cardamom or cinnamon; add the cold butter cubes using a fork or pastry blender to work in until mixture is a crumb-like consistency.
- YIELD: 10 to 12 servings.
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Summary
Chock full of blueberries, the tender and not-too-sweet cake batter produces a mid-morning coffee cake or dessert ‘extraordinaire’! A light streusel-like topping bakes to a fine crunchy top and it does indeed buckle or crumple a bit!
Comments
September 5, 2013I like blueberry cakes! I just enjoy it a lot. This is a new twist for me. I could give it a go soon.
